Smoked Chuck Roast Burnt Ends

Get all the classic BBQ flavor of burnt ends in this easy-to-make Chuck Roast Burnt Ends recipe. Slow-smoked beef is seasoned with a simple rub, then braised in a sweet, sticky sauce.


Chuck Roast | Avocado Oil BBQ Sauce | Butter  Honey or Sugar Kosher Salt | Black Pepper Garlic | Chili Powder Coriander | Beef Broth Apple Cider Vinegar

Combine the dry rub ingredients. Cut the meat into chunks and drizzle with oil, then sprinkle with the dry rub. Stir or use your hands to evenly coat the meat with the seasoning mix.

Cook roast in a smoker for 1-1.5 hours until the internal temperature reaches 165°F. Spritz with a broth and vinegar mixture after the first hour, and then every 20-30 minutes to help maintain moisture.

Remove meat from the smoker, drizzle with bbq sauce, honey, and pads of butter. Cover with foil and cook for approximately 2 more hours, until meat reaches 203°F.

Remove from smoker and let rest covered loosely with foil, then serve.